Start by making the relish. Heat 1 Tbsp of the olive oil in a wide saucepan. Add the onions and cook for 2 minutes, then add the garlic and chorizo. Fry over medium heat until the chorizo has yielded some of its bright orange fat and the onions are translucent and soft but not browned. Add the chopped tomatoes and simmer for 5-10 minutes until the mixture thickens slightly, then add the olives and oregano. When the olives are heated through, check for seasoning and add salt and pepper to taste. Keep the relish warm.

Heat 1 Tbsp of olive oil in a large heavy-bottomed frying pan and season the pork chops on both sides with salt, pepper and the smoked paprika. When the oil is hot, caefully place the pork chops flat into the pan and cook for about 4 minutes, then turn over and cook on the other side for a further 3 minutes or so. Check that the meat is done, then serve topped with the tomato relish and a glass of fruity red wine.